|
||||||||||||||||||||
|
Ham Fried Rice
It's the leftover ham time of year, and I'm always looking for new ways to use it up. If I have a lot of ham leftover, I like to dice it and put it in the freezer. It goes really well with Carbonara as well, so my family can expect at least a Chinese and Italian night coming up soon. I have to say that the more Chinese cooking I do from home, the less impressed I am with take-out Chinese, but let me explain: when I first got married almost ten years ago, I bought a big dresser with double doors from a family member. We used it to house our behemoth square TV. Both the TV and dresser quickly went out of style, but we kept it until just a couple of weeks ago when we finally upgraded our TV and sold the dresser for 45 bucks. The next thing I know, I'm heading out on a whim to pick up Chinese take-out at 9:30 at night with a wad of cash in hand. The bill came to $35! So I handed over my dresser money and got a stomachache from gross restaurant Chinese. After almost ten years of TV frugality, Amy's dresser bought me a Chinese take-out run and a bottle of Pepto. My new motto is Just Stay Home. -Sierra |
||
|
|
||
 |
 |
 |
| Cook 1 C parboiled rice according to
package directions. It calls for a bit less water than regular rice,
and I added 1/2 t salt. For detailed instructions see
Perfectly Fluffy Rice |
Chop ham and green onion, mince garlic, and gather all the ingredients. Once you start, this process moves quickly. | Begin by coating the parboiled rice in 2 T canola oil over med heat for 2 minutes. |
| Parboiled Rice is found in bags with all the other regular rice varieties. This is the secret to the recipe: the parboiled rice doesn't stick together so the oil and sauce can coat each grain. I repeat, this is the most important part of this recipe! | ||
| 1 C dry
parboiled rice 1 C diced ham 1 clove garlic, minced 1/2 C frozen corn 1/2 C frozen peas 2 eggs 2T oyster sauce 2t soy sauce 1t br. sugar 1/4 C green onion |
||
 |
 |
 |
| Add the ham and vegetables and sauté for 2-3 minutes until well combined and warmed. | Make a well in the center of the pan. Spray with cooking oil so the eggs don't stick. | Lightly scramble the eggs. Once they have cooked, stir everything together. |
 |
 |
 |
| Mix the sauce ingredients in a small bowl. Oyster sauce is not fishy. It's akin to teriyaki sauce but less sweet and is found in the Asian section. | Stir in the sauce. See how each grain of rice is coated in sauce? Just like at the restaurant... and it's all because of the parboiled rice. | Off the heat, add the green onion and stir to combine. |
 |
||
| Serve warm. Parboiled rice makes great leftovers, so don't be afraid to save it and re-heat later. | ||
|
Problems: Not using parboiled rice. I feel like a broken record. |
||
Ham Fried Rice (serves 4) 1 C dry
parboiled rice
|
||
Recipes
